Roasted Corn And Poblanos Food

WARM PASTA SALAD WITH ROASTED CORN AND POBLANOS

Steps:

• Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let steam 10 minutes.
• Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.
• Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff). Transfer seeds to a small bowl.
• Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.
• Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture.
• Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper.
• Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss. Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.

TOSTADAS WITH CREAMY ROASTED POBLANOS AND CORN

Steps:

• Make the rajas:
• Preheat broiler. Arrange chiles in a single layer on a rimmed baking sheet. Broil, turning once, until blackened in spots, about 15 minutes. Transfer chiles to a large bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, devein, and thinly slice chiles lengthwise.
• Meanwhile, prepare a grill or grill pan for medium-high heat. Grill corn, turning occasionally, until kernels are tender and charred in spots, 15-20 minutes. Let cool, then cut kernels off cob.
• Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until light golden and tender, 10-12 minutes. Reduce heat to low, add chiles, corn, and 1 tsp. salt, and cook, stirring occasionally, until warmed through, about 2 minutes. Stir in crema and just heat through (do not bring to boil)-vegetables should be just coated; add more crema if needed. Season with salt.
• Assemble the tostadas:
• If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
• Spread 1 Tbsp. Creamy Black Bean Spread, if using, on a tostada shell. Top with 1/4 cup rajas, then lettuce, onion, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
• Do Ahead
• Rajas can be chilled for up to 1 day. Reheat and let cool to room temperature before serving.

ROASTED POBLANO AND CORN SOUP

Steps:

• Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
• Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
• Peel and rinse the skins off the peppers.
• Slit lengthwise and remove the stems, seeds and ribs.
• Pat the chilies dry and then dice; set aside.
• Pour the milk and broth into a heavy saucepan.
• Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
• Remove from the heat and immediately add to the milk.
• Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
• Cover and bring to a gentle simmer; do not allow to boil.
• Remove from the heat and let stand, covered, for 20 minutes.
• Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
• Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
• Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
• Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
• Strain the milk mixture into the corn mixture.
• Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
• Remove from the heat and let cool for a few minutes.
• Puree one-third of the soup.
• Return the puree to the stockpot, stirring well.
• Add cream and reheat over low heat, stirring gently.
• Taste and adjust the seasonings.
• Garnish with cilantro or green onions and serve.

POBLANO CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Put the poblano peppers over the flame of 1 of the burners on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
• Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.
• Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.
• In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.
• Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
• Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.

STUFFED POBLANOS WITH ROASTED CORN

Steps:

• Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
• Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
• Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
• Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
• Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.

CORN AND POBLANO LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
• Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
• Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
• Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

CORN AND POBLANO LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
• Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips(I like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
• Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
• Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

ROASTED CORN & POBLANO SOUP

Steps:

• Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
• Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cob; set aside.
• Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; ladle into soup bowls. Top with sour cream and reserved roasted corn.

FIRE-ROASTED CORN AND POBLANO TACOS

Steps:

• Heat butter in heavy saute pan over medium heat.
• Cook onion for 1 minute, until slightly brown on the edges.
• Add garlic and saute 1 minute more.
• Add poblano, corn, salt, and oregano.
• Remove from heat and stir to combine.
• Add lime juice and cheeses, reserving some Chihuahua cheese for garnish.
• Stir.
• Brush a griddle, comal or heavy skillet with a light coating of oil.
• Bring to medium heat.
• Place a tortilla (or a few if they fit) on the hot surface.
• Fill tortillas on one half.
• When softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
• Keep warm in oven until all are finished.
• Garnish with reserved Chihuahua cheese and lime wedges.

SOUTHWESTERN CHICKEN CHOWDER W/ ROASTED CORN AND POBLANO PEPPERS

Steps:

• Spread whole kernel corn one-layer deep over cookie sheet. Roast at 400 for approximately 15 - 20 minutes, until kernels brown slightly. Remove from pan; reserve. (If you prefer not to roast corn, that would be fine.).
• Peel potatoes and chop, about 3/4". Place in pot, cover with water plus one inch. Do not add salt. Cook through; when fork passes through potatoes easily, they are done. Drain and reserve.
• Heat oil in large stockpot over medium heat. Add carrots, onions, garlic, poblano peppers (see note #1 below), salt, white pepper, cumin, all chili powders or blends (see note #2 below), and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
• (**For a more creamy soup, when the veggies are tender, add a cup of chicken stock to mixture and transfer to blender. Puree and return to the pot. Alternatively, for half creamy/half chunky consistency, take half (or more, or less) the veggies, add the stock and puree, then return to pot.**).
• Stir in chicken bouillon (suggestion: do it by quarters and taste. Too much bouillon can add unneeded salt). Add (the rest of) the chicken broth, tomato sauce, cinnamon, nutmeg, cilantro and corn and cook for 10 to 12 minutes, or until the carrots are tender. After this, add potatoes and the chicken and cook, stirring frequently, until the chowder is thick and the chicken and potatoes are heated through.
• Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
• When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove pot from the heat. Stir in cream, blending, heating. Serve.
• note #1:Green poblanos are always cooked or roasted. Use broiler or gas oven. After 80% of the skin has blistered, place poblanos in brown paper bag for ten minutes. Then under cold running water rub off tough outer skin, seed and peel, then chop/dice.
• note #2: Canned chipotles work as well, simply mince them and add to soup according to desired heat. Dehydrated chipotles work too; grind them then add according to desired heat.
• note #3: Go slowly with nutmeg and cinnamon, as these are unique flavors. Some like more, some like less.
• note #4: Salt and pepper amounts listed are somewhat conservative. Adjust to your personal taste.

CORN AND FIRE-ROASTED POBLANO SALAD WITH CILANTRO

Steps:

• Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
• Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
• Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
• Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
• Just before serving, add the cilantro and season to taste with salt and cayenne.
• Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.